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Fall Recipe: Black Bean & Pumpkin Chili

 

I’m fortunate enough to have a husband who doesn’t mind eating a “meat-less” diet while he’s at home.  In fact.  I’ve never heard him complain once.  He absolutely loves all things vegetable.  It’s true.  This man will eat zucchinis raw. 

When I mentioned to Dallan that I wanted to make a Black Bean and Pumpkin Chili, he immediately responded with: 2 yums, a fist pump and a lick of his chops.  {Tear}  I wish he was this enthusiastic about getting my holiday decor down from the attic.  Can’t have it all, can’t have it all.

Here’s is my interpretation of Taste of Home’s Black Bean ‘n’ Pumpkin Chili ~~

 

Black Bean & Pumpkin Chili

BLACK  BEAN & PUMPKIN CHILI

 

Ingredients

  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper, chopped
  • 8 oz. sliced Baby Bella Mushrooms (optional – I substituted the meat with this)
  • 1 cup diced butternut squash (optional)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 cups chicken broth (or vegetable broth;))
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2-1/2 cups cubed cooked turkey (optional – other people have also used ground turkey, ground chicken or cubed chicken {just make sure it’s cooked/browned})
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt

 

Directions

  • In a large skillet, saute the onion, yellow pepper and mushroom in oil until tender. Add garlic; cook 1 minute longer.
  • Transfer to a 5-qt. slow cooker; stir in the remaining ingredients (Note: I had a steam-able bag of butternut squash that I diced in to small cubes {after microwaving}). Cover and cook on low for 4 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

  

The pumpkin gives this chili a smooth and creamy texture.  Next time I may add a little more pumpkin to this soup (because we could hardly taste it).  I served the chili with a dollop of Sour Cream and some cilantro. 

 

Delicious!

Camberley

September 22, 2010 - 4:58 pm

Vanessa - I have more pumpkin recipes…

September 22, 2010 - 5:09 pm

camberley - I’ll have to get them from you. I’m on a roll!

September 22, 2010 - 6:34 pm

Nichole - I saw this recipe in my TOH and wondered if it would be good or not. I just may try it now since you’ve given it a good review.

Thanks for stopping by my blog and leaving a comment :o)

September 23, 2010 - 6:05 am

Aud - ok, I am going to give this one a try but w/ the meat in it. Both kids are officially under weight due to extreme swimming. I think this one looks awesome

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